Mindblown: a blog about philosophy.
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Olmesartan medoxomil
An angiotensin receptor antagonist that works as an antihypertensive. When joined with a thiazide, it is also a diuretic.
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Olestra
A synthetic fat that is a sucrose polyester. It has the texture of fat but does not have the energy value of fat. A synthetic fat which was approved by the Food and Drug Administration (FDA) in 1996 for limited use in foods, provided a warning on the label states that it may produce diarrhea…
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Ochratoxins
Mycotoxins produced by Aspergillus ochraceus, Aspergillus spp., and Penicillium viridicatum. They can be categorized as ochratoxin A, B, and C and 4-hydroxyochratoxin A. Ochratoxin A, the most important ochratoxin, is a fairly stable substance that is not easily metabolized. It is a potent hepatotoxin (in rats, ducklings, and Babcock cockerels) and a nephrotoxin (in rats…
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Obligatory loss
Usually refers to the excretion of the products of one-way reactions, for example, the loss of nitrogen in creatinine and the product of the conversion of creatine to creatinine.
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Nutritive value of foods
The content of essential nutrients as assessed in an analytical laboratory. The nutrient content of many foods humans consume can be found in the Tables of Composition compiled by the U.S.
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Nutritional assessment
Measurement of indicators of dietary status and nutrition-related health status of individuals or populations.
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Nutritional adequacy
A measure of the health and well-being of the individual in relation to the intake of essential nutrients. The relationship between intake of nutrients and individual requirements.
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Nutrition therapy
A component of medical treatment that includes enteral and parenteral nutrition as well as disease- specific therapeutic diets. Intervention, management, and counseling of individuals on appropriate food choices to meet their nutrient needs.
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Nutrition screening
Process of identifying characteristics associated with dietary and nutritional problems.
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Nutrient-rich food index
A system for ranking and/or classifying foods based on their nutritive value.
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